Date Caramel Babka
Date Caramel Babka
Ingredients
For the Date Caramel Filling
- 1 1/2 cups pitted Medjool dates, roughly chopped
- 1/2 cup boiling water
- 1/4 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
For the Babka Dough
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, 1 stick, cut into 1/2-inch pieces, softened
For the Sugar Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare the Date Caramel Filling: Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let them soak for 10 minutes to soften.
⏱️ 10 min
- 2
Drain the dates, reserving 1 tablespoon of the soaking liquid. Transfer the dates to a food processor along with the softened butter, light brown sugar, ground cinnamon, ground nutmeg, salt, and the reserved soaking liquid. Process until a smooth, thick paste forms. Scrape down the sides as needed. Set aside.
⏱️ 10 min
- 3
Prepare the Babka Dough: In a large bowl, whisk together 3 cups of the all-purpose flour, granulated sugar, active dry yeast, and salt.
⏱️ 5 min
- 4
In a separate bowl, whisk together the warmed milk, large eggs, egg yolk, and vanilla extract.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer with a dough hook attachment on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 5 min
- 6
Gradually add the softened butter pieces, one at a time, mixing until each piece is mostly incorporated before adding the next. The dough will be very sticky at this stage.
⏱️ 8 min
- 7
Increase the mixer speed to medium-low and knead for 8-10 minutes, or turn the dough out onto a lightly floured surface and knead by hand, adding the remaining 1/4 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min
- 8
Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. Alternatively, for a deeper flavor, refrigerate the dough overnight (8-12 hours) for its first rise.
⏱️ 120 min
- 9
Once the dough has risen, gently punch it down to release the air. Lightly flour a work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 10
Evenly spread the date caramel filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the longer sides.
⏱️ 5 min
- 11
Starting from the longer side opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
⏱️ 5 min
- 12
Using a sharp knife, cut the log lengthwise down the middle, creating two halves with the swirled filling exposed.
⏱️ 2 min
- 13
Carefully twist the two halves together, keeping the cut sides facing up, to create a braided effect. Pinch the ends together to seal.
⏱️ 3 min
- 14
Lightly grease a 9x5-inch loaf pan. Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 15
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 16
Bake the babka for 35-45 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 350
- 17
While the babka is baking, prepare the Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min
- 18
Immediately upon removing the babka from the oven, brush the top generously with the prepared sugar syrup. Let the babka cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Date Caramel Babka
Ingredients
For the Date Caramel Filling
- 1 1/2 cups pitted Medjool dates, roughly chopped
- 1/2 cup boiling water
- 1/4 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
For the Babka Dough
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, 1 stick, cut into 1/2-inch pieces, softened
For the Sugar Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare the Date Caramel Filling: Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let them soak for 10 minutes to soften.
⏱️ 10 min - 2
Drain the dates, reserving 1 tablespoon of the soaking liquid. Transfer the dates to a food processor along with the softened butter, light brown sugar, ground cinnamon, ground nutmeg, salt, and the reserved soaking liquid. Process until a smooth, thick paste forms. Scrape down the sides as needed. Set aside.
⏱️ 10 min - 3
Prepare the Babka Dough: In a large bowl, whisk together 3 cups of the all-purpose flour, granulated sugar, active dry yeast, and salt.
⏱️ 5 min - 4
In a separate bowl, whisk together the warmed milk, large eggs, egg yolk, and vanilla extract.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer with a dough hook attachment on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 5 min - 6
Gradually add the softened butter pieces, one at a time, mixing until each piece is mostly incorporated before adding the next. The dough will be very sticky at this stage.
⏱️ 8 min - 7
Increase the mixer speed to medium-low and knead for 8-10 minutes, or turn the dough out onto a lightly floured surface and knead by hand, adding the remaining 1/4 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without tearing).
⏱️ 10 min - 8
Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. Alternatively, for a deeper flavor, refrigerate the dough overnight (8-12 hours) for its first rise.
⏱️ 120 min - 9
Once the dough has risen, gently punch it down to release the air. Lightly flour a work surface and roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 10
Evenly spread the date caramel filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the longer sides.
⏱️ 5 min - 11
Starting from the longer side opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
⏱️ 5 min - 12
Using a sharp knife, cut the log lengthwise down the middle, creating two halves with the swirled filling exposed.
⏱️ 2 min - 13
Carefully twist the two halves together, keeping the cut sides facing up, to create a braided effect. Pinch the ends together to seal.
⏱️ 3 min - 14
Lightly grease a 9x5-inch loaf pan. Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 15
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 16
Bake the babka for 35-45 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 350 - 17
While the babka is baking, prepare the Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 5 min - 18
Immediately upon removing the babka from the oven, brush the top generously with the prepared sugar syrup. Let the babka cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 15 min